Mexican Sweet Potato Spinach Salad

by | Recipes

As you may know, this year I have been focused on creating high protein, Gluten Free Vegetarian Recipes, and this recipe definitely falls into that category. On the first night that I created this I wanted a ‘Mexican-ish’ flavored salad that had an avocado dressing. I was blown away with how good this dish turned out; however, there was one problem, even though I was using small quantities of ingredients, it still made a lot of salad. Even though I don’t mind leftovers, to me, salad is not the ideal left over meal, even if you don’t dress the salad. I wanted to come up with something to do with all the leftovers. Well, I have to give credit where credit is due, and this time it goes to my Mother-in-law. She suggested turning the leftovers into a soup. So the next time I created this meal, I did exactly that – I turned the leftovers into Mexican Sweet Potato Spinach Soup. My MIL love it! She said this was one of her favorite soups that I had made; I was totally shocked! Not that she enjoyed it, just that it was one of her favorite soups that I had created in knowing her 12 years!

So I invite you to create this for yourself, and low and behold, you have the next night’s dinner cooked with only about 5 – 6 minutes of more cooking time. I want you to know that I have done this two different ways, and both worked out beautifully and you really couldn’t tell the difference in taste. One time, I was too tired to think about the next night’s dinner, so I just put the leftovers into a sealed container, and then the next night, I add the stock and allowed it to simmer for about 10 minutes. On a different night, as I was putting away the leftovers, I simply added them to a different sauce pot, added enough stock to cover everything, and allowed it to simmer for 10 minutes before I took it off the heat, allowed it to cool, and then I put it away until the next night. Regarding the stock to use, that is up to you; you can use either chicken stock or vegetable stock. Either one works great; it is totally up to you whether or not you want a vegetarian soup or not.

Mexican Sweet Potato Spinach Salad

Avocado Dressing:

1 large Avocado

1/2 cup Greek Yogurt

3 tbsp Olive Oil

1 tbsp White Wine Vinegar

1 tsp Minced Garlic

1 Shallot

1 Lime, zest and juice

3 tbsp Water

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1 tsp Dried Chives

1 tsp Dried Parsley

1/4 tsp Dried Cilantro (optional)

 

Ingredients:

2 Sweet Potatoes (peeled and cubed into 1/2” cubes)

2 tbsp Olive Oil or Avocado Oil

1 Sweet Onion (chopped)

1 Bell Pepper

1 – 11 oz can Black Beans (rinsed and drained)

1 – 11 oz can Corn (rinsed and drained)

1 tsp Minced Garlic

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp Oregano

1/4 tsp Chili Powder

1/4 tsp dried Cilantro

1 cup Cherry Tomatoes (washed and halved)

2 Fresh Avocados

1 – 8 oz Bag Fresh Spinach

 

Directions: 

  1. Make Avocado Dressing and place into refrigerator until ready for use.
  2. Bring a pot of water to boil with 2 tsp of salt in water.
  3. While water is beginning to boil, wash and peel sweet potatoes, and cube into 1/2” pieces. Once water is boiling, add sweet potatoes to water and allow to boil for 6 – 8 minutes. Remove sweet potatoes from boiling water, and shock with cold water to stop all cooking.
  4. While sweet potatoes are boiling, add olive oil  to a large skillet on medium heat and sauté onion and bell pepper. Once sweet potatoes are done, add sweet potatoes to mixture. Also add black beans and corn to mixture. Add garlic, salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, oregano, chili powder, and cilantro to mixture and continue to simmer on low heat for 5 minutes.
  5. When you are ready to create your salad, place your desired amount of spinach onto your plate, arrange cherry tomatoes and sliced avocado around the plate, top with sweet potato mixture, and finish with a dollop of avocado dressing. Serve & ENJOY!

Turning this into soup!

Using all of your leftovers, and I do mean everything, the sweet potato mixture, the cherry tomatoes, spinach and even avocado (if there is any left), and add this to a medium stock pot. Use enough vegetable stock or chicken stock to cover the other ingredients and simmer on a low heat for at least 10 minutes, and serve!

Mexican Sweet Potato Spinach Salad

Ingredients
  

  • 1 large Avocado
  • 1/2 cup Greek Yogurt
  • 3 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tsp Minced Garlic
  • 1 Shallot
  • 1 Lime zest and juice
  • 3 tbsp Water
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 1 tsp Dried Chives
  • 1 tsp Dried Parsley
  • 1/4 tsp Dried Cilantro optional
  • 2 Sweet Potatoes peeled and cubed into 1/2” cubes
  • 2 tbsp Olive Oil or Avocado Oil
  • 1 Sweet Onion chopped
  • 1 Bell Pepper
  • 1 11 oz can Black Beans rinsed and drained
  • 1 11 oz can Corn rinsed and drained
  • 1 tsp Minced Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Oregano
  • 1/4 tsp Chili Powder
  • 1/4 tsp dried Cilantro
  • 1 cup Cherry Tomatoes washed and halved
  • 2 Fresh Avocados
  • 8 oz Bag Fresh Spinach

Instructions
 

  • Make Avocado Dressing and place into refrigerator until ready for use.
  • Bring a pot of water to boil with 2 tsp of salt in water.
  • While water is beginning to boil, wash and peel sweet potatoes, and cube into 1/2” pieces. Once water is boiling, add sweet potatoes to water and allow to boil for 6 - 8 minutes. Remove sweet potatoes from boiling water, and shock with cold water to stop all cooking.
  • While sweet potatoes are boiling, add olive oil  to a large skillet on medium heat and sauté onion and bell pepper. Once sweet potatoes are done, add sweet potatoes to mixture. Also add black beans and corn to mixture. Add garlic, salt, pepper, Vedam’s Seasoning Blend, cumin, coriander, oregano, chili powder, and cilantro to mixture and continue to simmer on low heat for 5 minutes.
  • When you are ready to create your salad, place your desired amount of spinach onto your plate, arrange cherry tomatoes and sliced avocado around the plate, top with sweet potato mixture, and finish with a dollop of avocado dressing. Serve & ENJOY!
  • Turning this into soup! Using all of your leftovers, and I do mean everything, the sweet potato mixture, the cherry tomatoes, spinach and even avocado (if there is any left), and add this to a medium stock pot. Use enough vegetable stock or chicken stock to cover the other ingredients and simmer on a low heat for at least 10 minutes, and serve!

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